or any other meal as long as you don’t mind fat and cholesterol, haven’t eaten in a week, and don’t intend to eat again for another week.
First ya put some grease in a frying pan, best kind is a cast iron, ‘course. And the best grease is leftover bacon grease. Then ya cut up some taters, slice ’em up real thin, and some onion too. We like them sweet Texas onions, got some number er other. Throw ’em in the hot fat, and let ’em start cooking with plenty of salt and pepper. Meantime, go ahead and make ya some ranch dip. Now, you know ta be turnin’ the taters over pretty frequent, right? Long a bout now,ya turn the heat down, and ya kin pour a little beer o’er the top’m. Don’t hafta, iffen ya don’t do that, but the alcohol, what some folks likes too much, it burns off, and jest leaves that good ole flavor soakin’ inta them taters. I genally slice up my tamaters now. Put ’em on a small plate, salt and paper like ya like ’em. Now ya slice up some smoked sausage, best kind comes from Chapel Hill, ‘course. Everbody knows that. Let that fry up – it goes purty quick. After the taters get done through, ya wanna turn the heat back up an crisp up the taters. Stick ya a coupla pieces of bread in the toaster, and put the sausage on a nice big ole plate. Iffen there ain’t enough grease in the sausage pan, add a slab a butter to it. Crack a coupla eggs in it, but don’t be breaking the yolks. Fry ’em up, sloshing the butter/grease o’er the top. Meanwhile, butter up yer toast real good. Take yer taters now, put ’em in two piles on yer big plate. Slop the eggs o’er the top of one of them piles, and sprinkle some Zaterain’s or Tony Cercheres (them’s Louisiana spices, but we borry ’em fer special occasions).
Take yer plates to the table. Dip yer spicy taters and yer tomaters in the dip, and mush up the eggs and the other pile a taters together right good. Use the toast to push it up on yer fork with the toast, makin’ sure ta get that toast all full of runny yolk and good stuff.
Enjoy!
The Grandma Gamer 
